Date: Sun, 12 May 2002 00:53:30 -0600 (MDT)
-------------- BEGIN bread-bakers.v102.n020 --------------
001 - agunnett@att.net - Looking for recipe for "Salaio" Bread
002 - "Ivana Bjelac" - Dead Bread Machine
005 - rls-1850@juno.com - Spanish bread
006 - AH - KitchenAid/Other mixers
007 - "Joyce"
Subject: Re: Madeleine Pan
Date: Mon, 6 May 2002 14:34:57 +0200
On 28 Apr 2002 at 0:41, Kathleen Ladesic
wrote:
> Does anyone have any other recipes other than the traditional that can
> be made in a Madeleine pan? I've heard of using them for alternate
> batters but have been unsuccessful in my search.
Since not many of the list members are continental Europeans, I thought one
middle-European recipe might be intersting.
Here in Croatia (Europe) we are using those shell-shaped pans, but we call
the baked 'result' "bear paws". The traditional dough is prepared with
lard (pork fat), but I use butter instead.
Bear Paws
350 grams flour
200 gram lard
200 gram sugar
1 egg
120 gram almonds (finely grated)
cinamon powder
cloves
Knead all ingredients in a smooth dough (lloks like pie-crust dough).
Grease each mold with butter.
Press into each mold (shell-pan) as much dough to fill it up.
Arrange shell-pans on a shallow tin and bake at 230 C for 15 minutes.
Remove from pans immediately and coat with powder sugar.
Note:
The same dough can be pressed into and baked in the muffin pan.
Ivana
--
** Growing old is mandatory, growing up is optional.**
Tel: 385 1 3392-689 ivana.bjelac@zg.hinet.hr
GSM/SMS: 385 98 306-767 croatian.translations@inet.hr
All you wanted to know about Croatia but had no one to ask:
History, Culture and Science http://www.hr/darko/etf/etfss.html
http://www.transref.org/directory.asp?ID=2480
--------------- MESSAGE bread-bakers.v102.n020.3 ---------------
From: "Mike Avery"
Subject: Sourdough failure to rise
Date: Mon, 6 May 2002 14:07:17 -0600
On 5 May 2002, Sue Hermosillo sagely commented:
> I had the same problems when I was trying to use the Gold Rush brand
> starter I bought at Whole Foods. About 2 months ago I bought the
> starter sold by King Arthur's and haven't had a failure yet, I've been
> using it once or twice a week for bread, pancakes or waffles. I've
> also passed it along to 2 friends, novice bread bakers, and it's been
> great for them, too.
The Gold Rush starter is, to be kind, junk. It has an unpleasant smell and
taste when freshly started, and it is very unstable. I was about ready to
give up on sourdough altogether when I was using that. Part of the problem
is that it isn't fresh enough when sold, but I don't think that's the whole
issue.
As a last ditch attempt to make sourdough work, I ordered Dr. Ed Wood's
Russian Starter and his first book on sourdough. Suddenly things made
sense, and, better yet, they worked.
The kindest thing I've heard anyone say about the Gold Rush starter is that
it's not their favorite.
Still, even with the Gold Rush, the key reasons for failure to rise are not
using a fully activated starter, and lack of patience.
Commercial bakers use their starters every day, so they are like athletes
in the prime condition. They're ready to run a marathon at the drop of a
hat. Most hobby bakers have a starter that is near death. It hasn't been
fed recently, and it's just hanging in there. Feeding it before use and
letting it revive is essential - the should be frothy and bubbly when you
use it, and there should be no doubt that it's alive.
The other issue, lack of patience, is also significant. Sourdough will take
longer to rise than commercial yeast. You need to learn its rhythms and
accommodate them. It sure won't speed up to make you happy.
I'm glad to hear the good report on the King Arthur starter.
Best wishes,
Mike
--
Mike Avery
MAvery@mail.otherwhen.com
ICQ: 16241692 AOL IM:
MAvery81230
--------------- MESSAGE bread-bakers.v102.n020.4 ---------------
From: Lobo
Subject: Dead Bread Machine
Date: Mon, 06 May 2002 14:33:11 -0700
"vicki & john" wrote:
> I'm thinking of just buying one of those Kitchen Aid mixers. If anybody's
> used those with great success in bread making, I'd love to hear about it.
I have one and love it. I mix everything mixable in it, including meat
loaf. For 1 loaf of bread, it works just fine. More than that starts
crawling up beater shaft. When I bake more than 1 loaf, I mix everything
except most of the flour (I put in just 1-2 cups). Then I divide the dough
into 3-4 portions and add the rest of the flour to one portion at a time in
the mixer. I don't measure, but just add flour until the dough feels
right. I throw all the portions back into the same bowl to rise.
It takes a little extra time, but I like to bake several loaves at once,
which you can't do with a bread machine, and it's easier than mixing it
with a spoon.
--------------- MESSAGE bread-bakers.v102.n020.5 ---------------
From: rls-1850@juno.com
Subject: Spanish bread
Date: Tue, 7 May 2002 14:11:43 -0500
Gonzo White asked for a recipe for Spanish bread. There are four given in
_The Cook's Encyclopedia of Bread_ by Christine Ingram and Jennie Shapter
(my edition published by Barnes & Noble, Inc., 2000). This is the first one.
Pan Gallego
"Here, a typical round bread with a twisted top from Galicia. The olive
oil gives a soft crumb, and the millet, pumpkin and sunflower seeds
scattered through the loaf provide an interesting mix of textures."
3 cups white bread flour
1 cup whole-wheat bread flour
2 teaspoons salt
3/4 ounce fresh yeast*
generous 1 cup lukewarm water
2 tablespoons olive oil or melted lard
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon millet
yellow cornmeal, for dusting
Makes 1 Large Loaf
1 Sprinkle a baking sheet with cornmeal. Combine the flours and salt in a
large bowl.
2 In a small bowl, mix the yeast with the water. Add to the center of the
flours with the olive oil or melted lard and mix into a firm dough. Turn
out onto a lightly floured surface and knead for about 10 minutes, until
smooth and elastic. Place in a lightly oiled bowl, then cover with lightly
oiled plastic wrap and let rise, in a warm place, for 1 1/2 - 2 hours or
until doubled in bulk.
3 Punch down the dough and turn out onto a lightly floured surface. Gently
knead in the pumpkin seeds, sunflower seeds and millet. Re-cover and let
rest for 5 minutes.
4 Shape into a round ball; twist the center to make a cap. Transfer to
the prepared baking sheet and dust with cornmeal. Cover with a large
upturned bowl and let rise, in a warm place, for 45 minutes or until
doubled in bulk.
5 Meanwhile, place an empty roasting pan in the bottom of the oven. Prehat
the oven to 425 F. Pour about 1 1/4 cups cold water into the roasting
pan. Lift the bowl off the risen loaf and immediately place the baking
sheet in the oven, above the roasting pan. Bake the bread for 10 minutes.
6 Remove the pan of water and bake the bread for another 25 - 30 minutes
or until well browned and hollow-sounding when tapped on the bottom.
Transfer to a wire rack to cool.
* Cook's Tip: You can replace the fresh yeast with a 1/4 ounce envelope of
easy-blend dried yeast. Stir into the flours in step 1. Continue as in
the recipe.
--------------- MESSAGE bread-bakers.v102.n020.6 ---------------
From: AH
Subject: KitchenAid/Other mixers
Date: Tue, 07 May 2002 15:28:00 -1000
Hi everyone, I'm new to this list and am glad I caught this conversation. I
do have a bread machine and it's been great (started me on the road to
making freshly baked bread-in oven & in the machine), but have recently
been considering a mixer for larger loads. I saw a Kitchenaid (350 watts,5
quart $250), but have heard about the motors burning up. I'd use it for
larger baches of bread dough, probably up to twelve cups, whole wheat,etc.
I have heard of the Magic Mill mixer and recently I've heard of the Bosch
and one that is made by the Whisper Mill company, the Dimension 2000 Mixer
(lifetime warranty). I do like the price of the Kitchenaid but not if it'll
burn up with regular use. I'd love to hear any of your experiences with
these mixers. Thanks in advance!
Aloha,
Audrey
--------------- MESSAGE bread-bakers.v102.n020.7 ---------------
From: "Joyce"
Subject: Longhorn steakhouse brown bread?
Date: Tue, 7 May 2002 21:43:47 -0500
I am new to this and was hoping someone could tell me the type and possibly
a recipe for the brown round bread they serve at the Longhorn steakhouse
restruants. It is very good and moist. If anyone knows what bread I mean
and has a recipe I would apprecite it.
thank you
Joyce
--------------- MESSAGE bread-bakers.v102.n020.8 ---------------
From: "Greg Carpenter"
Subject: sourdough failure
Date: Thu, 9 May 2002 13:44:27 -0400
Melissa,
How Frustrating! Here are a few things to consider.
First of all, your sourdough sponge was active and bubbly. That's good!
That means you have a healthy culture that is producing gas, which is the
hard part. How long did the sponge sit before you made the final
dough? Was it still active and bubbly at that time? Had it risen and then
fallen? Was it at room temperature? You want the sponge (sourdough
sponges are technically called levain) to have risen vigorously and
slightly fallen. Wait too long after they fall and the levain can become
too acidic, which inhibits gas production.
Secondly, how much of your final dough is made up of the levain? 1/3? 1/2?
In other words, is there a sufficient concentration of levain in the final
dough to leaven the bread? Anything less than 1/3 will require more time,
higher temperatures or some combination of the two.
Third, what was the temperature of the final dough? In home sized batches,
anything below 75 F will be pretty sluggish. Use an instant read
thermometer next time you bake (they are cheap and available at
supermarkets.) Try to have your final dough at around 80 degrees when you
are done kneading (and of course you are kneading it well, right?) You can
do this by using warmer water. Be sure the dough is covered when it is set
to rise; I prefer to use plastic film for this rather than the good ol'
damp towel. Let it rise in a warmish environment (inside cold oven, turned
off, with only the lamp on is a good place. The lamp will produce enough
heat to keep the oven nicely warm) so the temp will not drop below 75 F.
Fourth, is this a stiff dough? A stiff dough will require more time,
higher temperatures or some combination of the two (sound familiar?)
And last, I know you double checked your measurements, but triple check
them against the recipe. You would not believe how easy it is to
mis-measure salt (my bakers do it periodically). Too much salt will
severely inhibit rising. If your recipe contains sugar, large quantities
may also inhibit rising.
Don't Give Up! You can master this without adding yeast and the results
are worth it. The first batches are for learning and this list is here to
help.
Greg Carpenter
Head Baker/ Proprietor
Crooked Tree Breadworks
Petoskey, Michigan
www.breadworks.com
<<>>>
From: "Melissa milos"
I worked so hard to do as was instructed on this advice list and I know
that no one wants to re visit the sourdough arguement, the sourdough was
bubbly and beautiful the sponge (expantion) was bubbly and beautiful but
the dough did not rise at all . whty, why, why, ok enough of the drama but
the cost in time and dough hurts me truly. should I feed the dough some
real yeast? any help would be wonderful.
Melissa Milos
milos.family@sympatico.ca
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